Traditional Bockwurst

A tight skin that snaps under the tooth, releasing a fine, juicy, and delicately smoky meat. Served steaming hot with a touch of mustard for a sharp kick.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 276
• Protein: 15 g
• Carbs: 6 g
• Fat: 21 g

Ingredients

• 2 L Mineral water
• 1 piece Yellow onion ( halved )
• 5 piece Black peppercorns
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 2 tbsp Mustard ( for serving )
• 4 piece Bockwurst sausages

Instructions

1. Start the broth

   In a large pot, pour the mineral water. Add the onion cut in half, black peppercorns, bay leaves, and a pinch of salt. Bring to a boil to infuse the flavors.

2. Regulate temperature

   Lower the heat. The water should be just simmering, not boiling. If the water is too hot, the sausage skin will burst and lose all its juices.

3. Poach the sausages

   Submerge the sausages in the simmering water. They are ready when they float to the surface and look plump with smooth, tight skin.

Chef's tips

• Never prick the sausages, the fat would escape and they would become dry.
• Keep the water between 75°C and 80°C for the perfect texture.

Storage

Store in their cooking liquid in the refrigerator for up to 2 days.